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Pumpkin Cookies with Frosting


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Rate this recipe 4.3/5 (20 Votes)


  • Cookies:
  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 15-ounce can pumpkin
  • 4 cups all-purpose flour
  • Frosting:
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 to 4 cups powdered sugar (add until desired consistency/firmness)
  • ground cinnamon sprinkled on top (optional)


Adapted from


Step 1

Preheat oven to 350 degrees.
In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds.
Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg.
Beat until combined.
Beat in the eggs and 2 teaspoons of vanilla until combined.
Beat in pumpkin.
Beat in as much of the four as you can with the mixer.
Stir in remaining flour with a wooden spoon.

Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets.
Bake for 10 to 12 minutes or until tops are set.
Transfer to wire racks to cool.

For frosting:
In a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth.
Transfer to a medium bowl.
Stir in milk and 1 teaspoon of vanilla.
Beat in powdered sugar until smooth.
Spread frosting on cookies.
Sprinkle with additional cinnamon if desired.


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